IZOLA is a small-batch bakery in San Diego's East Village, built around croissants and wild sourdough baked continuously throughout the day rather than in one morning batch. The team, led by Jeffrey, uses butter from Normandy, California milk, and free-range eggs, and bakes fresh all day so pastries come out hot from the oven rather than sitting in a case.
The menu centers on croissants and sourdough loaves, with rotating items like vanilla knots and a pastry called the "ugly bit." Regulars know the croissants sell out and often plan around it.
IZOLA moved into its current space at 1429 Island Avenue after starting elsewhere in San Diego, expanding baking capacity along the way. The bakery has been named to the Eater 38 and San Diego Magazine's 2025 best-of list, and has drawn coverage from The Infatuation.
The menu centers on croissants and sourdough loaves, with rotating items like vanilla knots and a pastry called the "ugly bit." Regulars know the croissants sell out and often plan around it.
IZOLA moved into its current space at 1429 Island Avenue after starting elsewhere in San Diego, expanding baking capacity along the way. The bakery has been named to the Eater 38 and San Diego Magazine's 2025 best-of list, and has drawn coverage from The Infatuation.